Ham, Egg, and Cheese Breakfast Braid

If you’re looking for a brunch recipe that’s interesting, SO good, and feeds a lot, then you have to try this ham, egg, and cheese croissant braid. It’s amazing. I make it when I have a lot of company, or a brunch get together, and everyone goes back for seconds! I set up a coffee bar for my guests and served the breakfast braid with a side of mixed greens strawberry and mozzarella salad.

Check out the pics below on how to braid the ham, egg, and cheese into your croissant.

Beat milk and cream cheese together until smooth. Mix in eggs, and season with garlic powder, onion powder, salt, and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.

Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.

Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.

Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Looks delicious and want to try it for Easter brunch. Do you think it could be made the night before?

Virginia Tyrrell Railson

Did you ever get an answer for this????

Virginia Tyrrell Railson

It would be so easy if I could make it the night before, keep in refrigerator and just put it in the oven. Can I do this? Any adjustments to the cooking, etc.????I have a family reunion coming up and I’d like to make this for one of the breakfasts

@virginiatyrrellrailson:disqus ive never tried it the night before. my worry is that if the croissant dough gets too chilled before cooking, then it may not brown very well and be slightly mushy. maybe if you let it come to room temperature before cooking, that may work.

Vanessa Dangerfield

I made this this morning for my daughter’s classroom brunch. Delicious and easy enough for even me to not screw up! Thank you!

So far after trying this recipe 5 different ways by altering fillings- the crossaint never fully cooks. There is to much moisture in the filling and you can burn the crossaint black and the inside of the top will still be uncooked. Really bummed because if I could just get it to work it would be a great recipe.

Helen Maijenburg

Hi. I’m from The Netherlands and I will make this recipe soon. Hubby took a look too and so far he likes it a lot. I didn’t tell him there’s onion powder in it :)

This looks like a great dish to serve for Saturday brunch. I know my family will enjoy your recipe.

Jeanette

This is a perfect breakfast! I know my boys would love it instead of cereal and bagels. A nice hot breakfast with eggs in it would hit the spot.

Jacqui Stewart

How well do you think this would do with just egg whites? I’ve been good about bringing my breakfast to work each morning and only do egg whites either scrambled with a meat and cheese, or on a sandwich with meat and cheese. I have high cholesterol, so, I try not to eat egg yolks more than once a week. But, would love to change things up with my work breakfast and this looks yummy!